INGREDIENTS
1 tbsp
olive oil
3 lb
beef chuck roast
1 serving
salt and pepper
1 1/2 cups
beef broth
1 cup
dry red wine
2 tbsp
tomato paste
1 tbsp
worcestershire sauce
1/2 tbsp
balsamic vinegar
1 tsp
dried thyme
1 tsp
salt
1 serving
pepper
6
garlic cloves
1 large
yellow onion
4 larges
carrots
1 lb
yukon gold potatoes
1/4 cup
gluten free all purpose flour
1 cup
peas